These baked beans are delicious, gluten-free, low-calorie, low-carb, dairy and sugar-free. The small amount of honey combined with the liquid aminos, chili powder, and onion powder gives it a smokey rich taste. Plus it cooks in a crockpot meaning you can dump the ingredients and return 7 hours later to a ready to eat dish.
1/2 lb. uncooked pinto beans (about 1 cup) soaked overnight in water
1 can (15 oz.) no salt added tomato sauce
2.5 Tbsp. Bragg’s liquid aminos (or soy sauce or tamari)
1 3/4 cup water
2 Tbsp. apple cider vinegar
2 garlic cloves, minced
1/2 tsp + 1/8 tsp, honey
1 1/4 tsp chili powder
1/2 tsp onion powder
dash of salt
Place all ingredients in crockpot, stir, and cook on high for 7 hours (or until beans are soft and the sauce has thickened).
Let sit for one more hour with the heat turned off and lid on.
Thanks to Annie at www.vegannie.com